Comments

I cook mine at 350-400 and then wind it up to 500 for the last 10 mins or so to crisp my skin up. At 225 the skin is rubbery....you also want to remember poultry really takes on the smoke flavor so you don't want to over do it with the smoke.

Another opinion (and we all know what those are worth)-I go raised grid, direct around 350-400 (close enough) for around 45-50 mins then sauce and back on for around 5 mins. All good after that--experiment-and if it works rembember what you did and if not-same thing but don't do it again. It's a journey and meant to be fun along with learning:)